Normita makes large pots of vegetable soup regularly and then brings some to work with her lunches. It is a nice complement to whatever we are eating and gives us a healthy dose of vegetables and fiber. Recently, when I was chatting with my dad on the phone from Canada, he asked me to post a good soup recipe for fall that is easy to make. This recipe from Normita is both easy to make and great tasting. It makes a large portion of soup that will last the week. We normally make it on Sunday and when cooled put it in smaller plastic containers and we have soup for 4-5 days.<\/p>\n
Ingredients<\/p>\n
2 16 ounce cans of diced tomatoes
1 bunch of green onions, chopped
4 quarts of chicken stock (can be home made, canned, or made with powder or cubes)
1 entire bunch of celery, chopped
1 pound of fresh string beans cut into 1" pieces
1 pound carrots, chopped
2 sweet green peppers, chopped
1 1\/2 cup of small soup pasta
Salt and pepper to taste
(optionally 1 jalapeño pepper cooked with the vegetable to enhance the flavor)<\/p>\n
Preparation<\/p>\n
1. Place the vegetables with the chicken stock in a large stock pot and simmer over low heat until the vegetables are cooked but still crunchy. About 30 minutes.
2. Add the pasta and simmer a few minutes, then cut the heat to let them absorb the stock.
3. Serve immediately or separate in plastic containers to have soup for the week.<\/p>\n
Lucito<\/p>\n","protected":false},"excerpt":{"rendered":"
Normita makes large pots of vegetable soup regularly and then brings some to work with her lunches. It is a nice complement to whatever we are eating and gives us a healthy dose of vegetables and fiber. Recently, when I was chatting with my dad on the phone from Canada, he asked me to post … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,4],"tags":[],"class_list":["post-125","post","type-post","status-publish","format-standard","hentry","category-first-course","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=125"}],"version-history":[{"count":0,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/125\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}